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Spare Ribs with Black Beans

This dish is very popullar in china and it also popullar here in the West (U.S.A.). You can find these at any Chinese retaurant.

Ingredients

Spare ribs pork

2 Pound, chop (chop into bite size pieces)

Garlic

2 Clove (10 gm), mince

Ginger

2 Tablespoon, mince

Ballard green/Green bell pepper

50 Gram, slice (1 medium green bell pepper)

Onion

1 Medium, dice

Cooking oil

1⁄4 Cup (4 tbs)

Cooked rice

1 Cup (16 tbs)

For the liquid cornstarch

Cornstarch

1 Teaspoon

Water

1 Teaspoon

For the sauce

Black bean

2 Tablespoon (fermented)

Soy sauce

1⁄4 Cup (4 tbs)

Stock

1⁄2 Cup (8 tbs)

Sugar

1 Tablespoon

Sherry wine

1 Tablespoon

Directions

GETTING READY
1. Chop the spare ribs into bite size pieces, set aside.
2. Mince the ginger and garlic, slice the ballard greens and dice the onions, set aside.
3. In a bowl combine black bean, soy sauce, stock, sugar and sherry wine, stir and mix well until the sugar is dissolved.
4. In a bowl mix the cornstarch with water and keep aside.

MAKING
5. Preheat the wok on high and pour the oil, stir fry the spare ribs for 6-7 minutes or until golden brown.
6. Drain the excess oil since it contains a lot of fat.
7. Add the garlic, ginger, greens and onions, stir fry for 1 minute.
8. Pour the sauce and stir everything well, cook for 10-12 minutes on medium heat, covered.
9. Stir and mix everything every 3-4 minutes, after 12 minutes of cooking increase the heat to high and add the cornstarch, keep stirring and cooking until the sauce thickens.
10. Once done turn off the heat.